Chocolate Cake without Eggs – Light as a Cloud
A weightless chocolate cake that simply melts in your mouth! This is a universal recipe - you can top it with sour cream frosting (whipped sour cream with sugar) or cut it in half and spread it inside. It can also be decorated with nuts or candied fruit - let your imagination run wild.
Updated : 12 November, 2025
Easy
About 20 min.
Ingredients
1 cup
Wheat flour
1 cup
Sugar
2 tablespoon
Cocoa
1 cup
Kefir
1 teaspoon
Baking soda
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Take the kefir out of the refrigerator in advance so it reaches room temperature. I made a double portion today since we’re expecting children as guests.
Step 2
Take two bowls. In one, mix cocoa powder and sugar. Sift the flour through a sieve or a special sifting cup - this fills it with air and makes the cake fluffier. After sifting, add the flour to the cocoa and sugar. In the second bowl, pour the room-temperature kefir and add the required amount of baking soda. No need to extinguish the soda - the kefir will do that.
Step 3
Combine the dry mixture with the kefir mixture. You’ll get a smooth batter of sour cream consistency and a pleasant coffee color.
Step 4
Prepare a baking dish. If it’s silicone, you don’t need to grease it. For metal or glass dishes, grease with oil (use a silicone brush), then lightly dust with flour or semolina. I used semolina today. The cake’s height depends on the size of the dish - for a single portion (1 cup of each ingredient), use a smaller dish for a taller cake.
Step 5
Pour the batter into the prepared dish. Since mine is glass, I place it in a cold oven. If you’re using a metal or silicone pan, preheat the oven to 375°F (190°C) with top-and-bottom heat. Bake for about 25 minutes. Check with a toothpick - baking time may vary depending on your oven.
Step 6
And here’s our beauty - light, fragrant, and perfectly baked!
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